Middle Eastern, it's spiced, but not spicy
leg of lamb marinade
3 garlic cloves
1.5 tablesp sumac
1 tsp ground coriander
1 tsp sea salt
1/2 tsp pepper
glug olive oil
125g blanched almonds
2 tablesp sesame seeds
1/2 tsp coriander seed
1/2 tsp ajwain/ carom seeds (or cumin as a sub)
a lot of sea salt to taste
large shallot pureed
200mil natural yoghurt
Toast each of the nuts and seeds individually, wiping out the pan.
Blitz to a puree, and stir into the yoghurt adding plenty of seasoning.
Fry the shallot till golden in evoo, drain, cool, and stir 3/4 into sauce, and top with the remainder.
Method for the dish
Marinade the deboned, tightly rolled and tied up lamb, for one hour.
Cook lamb to your liking, we like leg of lamb well done, slow roasted.
Place on a rack over tray & bake on high for 15 mins (your oven may smoke ............... mine did)
Turn oven to 150/ 160, toss raw peeled potatoes in tray, place rack and lamb over, cover entire tray with 2 layers of foil, and bake for 2 and a half hours.
Rest and slice. Rolled tightly, it keeps it's shape very well.
Serve with the potatoes and sautéed purple kale.